However, the UCD system is one of high flexibility, so that students
majoring in other disciplines may also take the courses in malting and
brewing. These disciplines might include, for example, Viticulture &
Enology, Biochemistry, Biotechnology and Engineering.

In this way a company can expect to identify at Davis students who have
the necessary primary disciplines required for a given job (e.g. chemical
engineering) but who have also been giving a significant grounding in malting
and brewing science. Equally, a student has the benefit of not being
channeled irretrievably into a specific discipline as would be the case if
they pursued a degree course associated with a specific industry: a graduate
seeking employment possessing a degree including the word Brewing may be
restricted in their opportunities for employment.

Presently three formal courses (FST codes) are given:

3 Introduction to Beer and Brewing.
The course aims to introduce the student in a responsible manner to beer as a
major international beverage and to brewing as a traditional yet highly
controlled and innovative industrial process. It encompasses a description of
the nature of the world's brewing business, how it has evolved and what the
factors are which influence its shape and dynamics. The course illustrates
brewing as a good example of the application of a microbial process to the
needs of mankind, but also illustrates how a range of sciences (including
plant physiology, chemical engineering, biochemistry, microbiology) also
impinge on the conversion of barley and hops into beer. It addresses in a
manner accessible to those with only basic science knowledge: (a) the
relevance of plant physiology and agronomy in respect of selection and
cultivation of barley and hops (b) an outline of the chemical composition of
barley and hops and the significance for malting and brewing (c) an
explanation of the biochemical and chemical conversions occurring during
malting and brewing (d) an understanding of the relevance of yeast cell
structure and metabolism to the production of consistent beer (e) an
appreciation of the impact which physics and engineering sciences have on the
brewing process and on beer (f) an introduction to the sensory and
psychophysics dimensions of beer quality.

102A Malting & Brewing Science
The aims of this course, which is classroom taught, are to provide the
student with a thorough appreciation and understanding of the science and
technology of brewing. It delves deeply and informs on everything from barley
breeding to beer at point of sale.

102B Practical Malting &
Brewing This takes the student from the lecture room and to the bench and
the pilot brewery, where they carry out practical brewing work and pursue
analytical investigations which challenge their understanding of the
intricacies of the processes involved in converting barley to beer.